Summer Grilling -Vegetables with Goat Cheese
Summer grilling season is here!
When the weather is cold, using the oven for comfort food sides adds a warm ambience while filling the inside air with welcome, flavorful aromas. In warmer weather though, who wants to heat up the kitchen by turning on the oven!?!
Plus, it would be a big miss as barbequing vegetables are phenomenal with unique and savory flavors surfacing that cannot be accomplished another way.
I came up with the following veggie combo a few weekends ago and it was soooo good and super easy! Along with the Mediterranean orzo salad my husband made, it definitely elevated the meal. We also had grilled cheddar-filled brats, which were a first and REALLY, REALLY good.
I hope you can give it a try! Enjoy summer grilling!
Grilled Vegetable Medley
Grilled carrots, asparagus and fennel with goat cheese
Equipment
- vegetable grill basket
- barbeque grill
- tongs
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 6 carrots
- 1 fennel bulb
- 1 bunch of asparagus
- 3 oz. goat cheese
Spices
- salt to taste
- pepper to taste
- garlic powder to taste
- 1 tbsp rosemary
Optional
- balsamic vinegar
- fresh squeezed lemon juice
Instructions
- Prepare vegetables: Rinse all vegetables. Peel carrots, cut in half crosswise and slice lengthwise. Cut stalks and base from fennel. Slice from top to bottom. Snap bottoms of asparagus off, Cut remaining stalk into thirds.
- Toss all vegetables together in bowl or directly into grill basket. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder and dried rosemary.
- Place grill basket in medium to high preheated grill and close lid. Check and toss every 5 minutes until just a bit more than crisp tender and nicely browned and slightly charred.
- Sprinkle with crumbled goat cheese. If you want, you could squeeze fresh lemon juice over the veggies just before the cheese. Also optional, you could top it all with a drizzle of balsamic vinegar.
- Serve and enjoy!